Steamed Trout With Ginger & Spring Onions
This Asian-style one-pot trout recipe is light and healthy. A great use for the smaller rainbow trout fillets.
Preparation Time: 15min
Cooking Time: 30min
Serves: 4
Ingredients
- 4 pak choi, halved lengthways, cut off the base
- 4 Rainbow Trout fillets
- 1 bunch spring onions, trimmed, halved and sliced into matchsticks
- 70g large chunk fresh ginger, peeled and cut into very thin matchsticks
- 3 cloves garlic, finely sliced
- 4tbsp rice wine vinegar / white wine vinegar
- 4tbsp soy sauce
- 100ml sherry
- 1tbsp sesame oil
- White rice, to serve
Method
- Heat the oven to 200°C, 180°C fan, gas mark 6.
- Mix together the prepared spring onion, ginger and garlic, then sprinkle 1/3 of this mixture over the bottom of a shallow lidded casserole pan.
- Arrange the pak choi over the top, then sprinkle over another 1/3 of the spring onions mix and top this with the trout.
- Mix together the sherry, soy sauce, rice wine and sesame oil.
- Pour over the fish, then scatter with the remaining spring onion mixture and season with a little black pepper.
- Put on the lid, or wrap tightly with foil, and bake in the oven for 30min.
- Serve with rice.
